Lamb tagine with prunes, cinnamon, almonds and sesame
6 servings
120 minutes
Lamb tagine with prunes, cinnamon, almonds, and sesame is the embodiment of warm aromas and rich flavors of Moroccan cuisine. This dish has its roots in ancient traditions of slow-cooking meat, where spices fully unfold to create a rich and complex bouquet of flavors. Tender lamb infused with spices – cinnamon, ginger, turmeric, and saffron – takes on a subtle sweetness from the prunes and honey. Roasted almonds and sesame add a delightful texture to the dish and complete the flavor harmony. Tagine is perfect for leisurely lunches with family or friends when food becomes not just a meal but a true culinary ritual that awakens Eastern dreams.
1
Thinly slice the onion into half rings. Cut the boneless lamb (preferably lamb shoulder) into pieces about 3 cm.
- Red onion: 1 head
- Lamb (young sheep meat): 1 kg
2
Pour olive oil (3 tablespoons) into a large pot (5–6 liters), add lamb, onion, spices (except saffron), salt (1 teaspoon), and black pepper. Mix thoroughly.
- Olive oil: 0.3 glass
- Lamb (young sheep meat): 1 kg
- Red onion: 1 head
- Cinnamon sticks: 3 pieces
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1 teaspoon
- Turmeric: 1 teaspoon
- Salt: to taste
- Ground black pepper: 0.5 teaspoon
3
In a small heavy skillet over medium heat (without oil), lightly toast the saffron (15-30 seconds). Once a strong saffron aroma is felt, remove from heat and pour wine into the skillet. Let it sit for 1 minute and pour into the pot with the meat.
- Saffron: pinch
- Dry white wine: 1 tablespoon
4
Pour water into the pot with lamb just to cover the meat. Cover the pot with a lid (but not completely) and simmer, stirring, over medium heat for one and a half hours.
- Water: 2.5 glasss
5
Add prunes and honey to the pot with meat, continuing to simmer for another 15-20 minutes. When the liquid thickens, season with salt to taste.
- Pitted prunes: 250 g
- Honey: 3 tablespoons
- Salt: to taste
6
Roast sesame in a small pan (without oil) until golden brown and transfer to a bowl.
- Sesame seeds: 1 tablespoon
7
In the same skillet, heat olive oil (1/4 cup). Add almonds to the hot oil and fry until golden.
- Olive oil: 0.3 glass
- Almond: 1 g
8
Before serving, sprinkle the tagine with almonds and sesame.
- Almond: 1 g
- Sesame seeds: 1 tablespoon